摘要
牛肉中的脂肪含量与牛肉品质有很强的相关性,其与牛肉的嫩度、剪切力、多汁性和风味息息相关。文章就影响牛脂肪沉积的因子及相关基因研究等方面进行了综述,以期为改善肌内脂肪含量提高牛肉品质提供理论参考。
The fat content in beef has a strong correlation with the quality of beef,which is closely related to the tenderness,shear force,juicy and flavor of beef. In this paper,the factors affecting bovine fat deposition and related genes were reviewed,which provided a theoretical basis for improving the content of intramuscular fat and improving the quality of beef.
作者
吕亚宁
叶文文
兰旅涛
Lu Yaning;Ye Wenwen;Lan Lutao(College of Animal Science and Technology,Jiangxi Agricultural University,Nanchang 330045,China;Shanggao County Animal Husbandry and Fisheries Bureau,Shanggao,Jiangxi 336400,China)
出处
《中国草食动物科学》
CAS
2019年第4期55-57,共3页
China Herbivore Science
基金
江西省重点研发计划项目(20161BBF60085)
关键词
牛肉
肌内脂肪
沉积因素
相关基因
beef
intramuscular fat
sedimentary factors
related genes
